This is a GREAT appetizer!
1 Tbsp EVOO
1/2 onion, chopped
1 1/4 lbs. Italian sweet sausage meat
3 Tbsp chopped fresh sage, 4 or 5 sprigs, slivered
1/4 cup balsamic vinegar
1 cup apricot all fruit spread or apricot preserves
1/2 cup spicy brown mustard
1 cup Italian bread crumbs
Preheat a small pot over medium heat and the oven to 425 degrees. To the pot, add oil and onion. Saute onion for 1 minute. In a mixing bowl, combine the sausage and chopped sage. Next, add balsamic vinegar to onion and reduce by half, 1 minute. Remove vinegar from heat and combine with apricot and mustard. Stir until mustard is fully incorporated. Dip will be glossy and brown in color.
Add 2 Tbsp of apricot dip to sausage mix. Form meat into bite size nuggets, coat in bread crumbs then place on nonstick cookie sheet. Bake 15-17 minutes, until evenly browned, turning occasionally. Drain, then serve with party sticks for dipping with remaining balsamic apricot dip.
Recipe will make 20-24 pieces.
